Blackened Catfish with Creole Spices

Ingredients

• 4 catfish fillets

• 2 tablespoons paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon cayenne pepper (adjust to heat preference)

• 1 teaspoon black pepper

• 1 teaspoon salt

• 2 tablespoons olive oil or melted butter

• Lemon wedges, for serving

• Fresh parsley, for garnish

🔪 Instructions

1. Prepare the Spice Mix

1. In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, and salt.

2. Pat catfish fillets dry and rub both sides generously with the spice mix.

2. Cook the Catfish

1. Heat a cast-iron skillet or heavy skillet over medium-high heat until very hot.

2. Add olive oil or melted butter.

3. Place fillets in the skillet and cook 3–4 minutes per side, until the exterior is dark and crispy and the fish flakes easily with a fork.

⚠️ Tip: Don’t overcrowd the pan — cook in batches if needed.

3. Serve

• Plate the blackened catfish and garnish with fresh parsley and lemon wedges.

• Serve with:

  • Cajun rice or dirty rice

  • Steamed or sautéed vegetables

  • Creamy coleslaw or cornbread